Cut courgettes lenghway and scoop out the flesh from centres, leaving about 1cm thick canoes. Put the flesh into sieve and squeeze out as much juice as possible. Transfer it into a bowl and mix with panko, grana padano, egg, garlic and cherry tomatoes. Season with salt and pepper.
Make salsa mixing together almonds with olive oil, lemon juice, lemon zest and chopped parsley. Add half of the salsa into courgette mixture and stir well.
Spread courgette canoes cut side up on a tray and fill them up with prepared mixture.
Put them in a preheated oven and bake for about 15 minutes until soft and golden brown.
When done cool down slightly and serve warm drizzled with left over salsa as a starter or main course with mixed salad.